Saturday Morning Breakfast Cereal Cupcakes
Did you ever get up every Saturday morning just to watch cartoons? Of course you did! Everyone did when they were kids! The first thing I would do is get the tv switched on, make a massive bowl of cereal and then sit down for 4 hours and watch all my faves! Captain Planet anyone? Gay icon imo.
My favourite thing…
My favourite thing about these cupcakes is how much of a celebration they are of my childhood. I dunno about you guys but my favourite thing about the weekend as a kid was sitting in front of the tv every Saturday morning with a massive bowl of cereal. Too big if you ask adult Nick. My cereal of choice was cocoa pops. By the end you really do end up with a chocolate milkshake. But not crunchy…
Anyway, the best thing about these cupcakes is that you can use any cereal you like! They don’t have to be sweetened cereal or even flavoured cereals. The cereal flavour still comes though.
What do they taste like?
Cereal flavoured cupcakes with milk flavoured frosting, covered in cereal. I mean every part of these cupcakes is infused with cereal! From the cupcakes to the frosting and then some on top! Again, the beauty is, you can use any cereal you like. Although I wouldn’t recommend using multi coloured cereal in the batter as the colours may bleed and make them go grey. Not pretty.
Do they actually taste like cereal though?
Yeah, they do. They kind of remind me of the cereal cakes at the MILK bakery in new york. Or even the cereal cookies they have. They’re so yum! I walked into one in Chelsea a couple years ago and came out with free desserts because the lady knew me. That’s the price of fame I guess…
Let’s talk about the frosting!
Do for this recipe I used my American Buttercream frosting. It’s a simple frosting that works really well for these cupcakes. And the reason it works well is because I wanted to add the milk aspect of Saturday morning cereal. I must’ve used about half a litre of milk per bowl. The way i do this is by creating a milk paste with milk powder. It’s important when making this that you get that paste really smooth and add frosting to it to thin it out rather than adding the paste to all the frosting at once. That will only result in lumpy frosting. Which milk powder do I recommend? No particular brand or type. Most milk powders, full cream or skim will work.
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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
N x
Saturday Morning Breakfast Cereal Cupcakes
Cereal flavoured cupcakes with milk flavoured frosting, covered in cereal.
Serves 20
Ingredients
Cupcakes
- 3 1/2 cups / 430 g plain, all-purpose flour
- 1 1/2 cups / 265 g caster, superfine sugar
- 3 tsp / 3 tsp baking powder
- 1/2 tsp / 1/2 tsp fine salt
- 1/2 cup / 125 g unsalted butter, softened
- 2 / 2 large eggs
- 1 1/2 cups / 375 ml full-cream, whole milk
- 1 /2 cup / 125 ml vegetable oil
- 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
- 1 tsp / 1 tsp vanilla extract or vanilla bean paste
- 1 1/2 cups / 350 g of corn flakes, can use any non sugar coated cereal you like
- 1 1/2 cups / 350 g flavored cereal of your choice!
Glass of milk frosting
- 1 / 1 batch of American buttercream frosting
- 1/2 cup / 175 ml milk powder mixed with 2-4tsbp hot water to form a paste.
Instructions
Cupcakes
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- To make cereal milk add your milk to a large jug. Pour your cornflakes in there and let them soak for 5 min. Then stir them together. You can add them to a food processor or use a bar mix (stick blender) to pulverize everything if you don’t want chunks of cereal in your cupcakes.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add cereal milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl add 1 cup of flavoured cereal to your batter and mix for another 20 seconds.
- Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with flavoured cereal. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- To make glass of milk frosting add milk powder to a mixing bowl and add enough hot water to form a fairly loose paste. Not too watery though. Make sure it’s mixed really well and there are no lumps.
- Add the paste to a large mixing bowl and add 3 tbsp vanilla buttercream frosting. Mix together until very well combined. It’s important to make sure they’re combined together really well.
- Add the rest of your frosting and mix until combined.
- To frost your cupcakes fit the end of a piping bag with a round tip. Frost in a donut swirl. Top with more flavoured cereal and add a small plastic spoon as decoration :0)
Notes
Cupcakes can be stored in an airtight container for up to three days.
Nutrition
Calories : 216kcal
Carbonhydrates: 17g
Protein: 2g
Fat: 16g
Saturated Fat: 12g
Trans Fat : 1g
Cholesterol: 12mg
Sodium: 123mg
Potassium : 25mg
Fiber: 1g
Sugar : 1g
Vitamin A: 143IU
Calcium: 42mg
Iron: 1mg
Nutrition Disclosure
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2 comments
So this is the fourth recipe off The Scran Line that I’ve made and I’ve yet to find one that is anything short of spectacular. For this one, the cupcakes had a weird texture on their own, but once topped with the buttercream and Fruity Pebbles (I ended up just dunking the frosted cupcake into a bowl of them rather than sprinkling, for more even coverage), they were absolutely perfect. I got 24 full-sized and 8 mini cupcakes from this recipe, with almost no frosting left over.
Hi Lynz! Sorry to hear the cupcakes had a weird texture. What was it like? Glad to hear you enjoyed them though! N x